Living in Consciousness ~ Indi(r)a's Food and Garden Weblog

Category: Masoor Sprouts

For me, lunch is the ideal meal of the day. Less bustle than breakfast and less stressful than dinner. And this is what I prepared for our lunch today. Masoor dal sprouts cooked with fresh turai and served with chapati. Tasty combination.

Masoor sprouts are the next best thing after mung sprouts. The taste buds are in chorus. Any fans of masoor sprouts out there?

For masoor sprouts: Purchase whole masoor dal from Indian grocery. For sprouting, we need the whole dal with skins, not the split, orange ones. Soak a cup of whole masoor dal in water for 6 hours. Drain and take the rehydrated dal in a muslin cloth. Cover and keep it in warm place. The sprouts will appear in a day or two.

Cook: Heat a teaspoon of peanut oil in a skillet. From masala dabba, add 6 curry leaves and pinch each – cumin and mustard seeds. Toast to fragrance. Add onion and sauté to soft. Add turai pieces, green chilli and masoor sprouts. Cover the skillet. Cook, stirring often until the sprouts are tender. Turai cooks easily and doesn’t take much time. Just before turning off the heat, add coconut, turmeric and salt. Mix and cook two more minutes. Serve the curry warm with rice or chapati.